hey VR have you ever made panna cotta with pectin instead of gelatin? I'm looking to make a vegatarian one for some people who don't want to eat gelatin. I was also thinking about using agar agar because I think it will keep the panna cotta closer to the traditional texture than pectin would but I have pectin on hand.

I have made panna cotta with agar powder cut with a little tapioca starch. Indistinguishable from having used gelatin. I doubt you would get good results from pectin unless your panna cotta base were extremely sweet & acidic, and even then you'll probably end up with more of a gel than a creamy custard.

Ryen91 wrote:I am pretty sure I am more intelligent then you think and have allot more knowledge then your post might suggest.

pickled spring onionsSpring onion vinaigrette (used the greens from the pickled onions)Strawberry Panna Cotta Southern Golden Fleece (a weird dish from one of my grandmother's cookbook from 1917, it was essentially a really weird way of making a frittata)

Pineapple Upside Down Cupcake (grandma used to make these growing up and they were great)Chocolate cupcake with Nutella-type frosting(son eats nutella like its going out of style and he likes chocolate)Chai Latte cupcake with cinnamon frosting (was drinking a chai latte earlier...sounded like an interesting cupcake)Chocolate cupcake with mint filling/frosting(grasshopper, wife's favorite drink)Rootbeer cupcake with vanilla bean frosting (Rootbeer float, daughters favorite drink)-- Possibly filled with some sort of root or vanilla filling?